Ingredients You’ll Need
This recipe makes one 8 or 9-inch round cake (8–10 slices).
Cake Base
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Creamy Filling
- 2 cups ricotta cheese (or cream cheese)
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons cornstarch
Topping
- Sliced almonds
- Whole almonds (optional)
- Powdered sugar for dusting
Simple pantry ingredients. Big bakery flavor.
Why Ricotta Makes This Cake Special
Ricotta cheese is the secret hero.
Unlike heavy cream cheese, ricotta is:
- Light
- Creamy
- Slightly sweet
- Moist
It creates a silky filling without making the cake dense.
The texture becomes:
Soft cake + creamy center + crunchy almonds
This contrast is what makes every bite so satisfying.
If you prefer richer flavor, you can substitute cream cheese. But ricotta gives that classic Italian-style result.
Preparing the Cake Batter
Start by preheating your oven to 175°C (350°F).
Grease and line a springform pan with parchment paper.
Step 1 – Dry ingredients
In a bowl mix:
- Flour
- Baking powder
- Salt
Set aside.
Step 2 – Cream butter and sugar
In another bowl:
Beat butter + sugar until pale and fluffy (about 3–4 minutes).
This step adds air and makes the cake light.
Step 3 – Add eggs and vanilla
Add eggs one at a time, mixing well.
Then add vanilla.
Step 4 – Combine
Alternate adding:
- Flour mixture
- Milk
Mix gently.
Do not overmix or cake becomes tough.
You should get a smooth, soft batter.
Making the Creamy Ricotta Layer
Now for the dreamy center.
In a bowl combine:
- Ricotta
- Sugar
- Egg
- Vanilla
- Cornstarch
Mix until smooth and creamy.
Cornstarch helps:
- Stabilize filling
- Prevent cracking
- Create silky texture
The mixture should look like thick cheesecake batter.
Assembling the Layers
This is where the magic happens.
Step 1
Spread 2/3 of cake batter into pan.
Level it evenly.
Step 2
Pour ricotta filling gently on top.
Spread carefully.
Step 3
Add remaining cake batter in small spoonfuls over filling.
Don’t worry if it doesn’t fully cover — rustic look is fine.
Step 4
Sprinkle sliced almonds generously.
Add whole almonds for decoration if you like.
Now it’s ready for the oven.
Baking the Cake
Bake for 45–55 minutes.
Look for:
- Golden brown top
- Set center
- Toothpick comes out mostly clean
If top browns too fast, cover loosely with foil.
Every oven is different, so check after 40 minutes.
Your kitchen will smell buttery and nutty — amazing.
Cooling and Setting
Let cake cool in pan for 20–30 minutes.
Then remove springform ring.
Cool completely before slicing.
Important:
The creamy center firms up as it cools.
Cutting too early makes it messy.
Patience = perfect slices.
Finishing Touch
Once cooled:
Dust generously with powdered sugar.
This gives:
- Classic bakery look
- Light sweetness
- Beautiful contrast with almonds
Optional:
Drizzle honey or serve with berries.
But honestly, it’s perfect as is.
Texture and Taste
This cake has three dreamy layers:
Bottom:
Soft, buttery, fluffy
Middle:
Creamy, light, cheesecake-like
Top:
Crispy almonds + sugar dusting
Flavor:
Sweet, nutty, slightly vanilla, rich but not heavy
It’s delicate and comforting at the same time.
Pairs perfectly with coffee or tea.
Flavor Variations
Want to customize? Try these ideas.
Lemon Almond
Add lemon zest to filling.
Orange Blossom
Add orange flower water.
Chocolate
Add chocolate chips to batter.
Coconut
Add shredded coconut on top.
Berry Version
Add raspberries or blueberries to center.
Extra Crunch
Use toasted almonds.
So many options with the same base recipe.
Storage Tips
This cake stores very well.
Room temp:
1 day covered
Fridge:
Up to 4 days
Freezer:
Up to 2 months
Best served slightly warm or room temperature.
If refrigerated, let sit 15 minutes before eating.
Common Mistakes to Avoid
Too much mixing
Makes cake dense
Wet ricotta
Drain excess water first
Overbaking
Dries cake
Cutting while hot
Filling collapses
Skipping parchment
Cake sticks to pan
Follow the steps and you’ll get perfect results.
Serving Ideas
Serve this cake:
- With espresso
- With mint tea
- With fresh berries
- With whipped cream
- As brunch dessert
- For holidays or guests
It looks impressive but feels homemade and cozy.
Everyone will ask for the recipe.
Why This Recipe Works
The science is simple:
Butter → softness
Ricotta → creaminess
Cornstarch → structure
Almonds → crunch
Sugar dust → sweetness
Together they create a perfectly balanced dessert.
Not too heavy, not too sweet, just right.
Final Thoughts
There’s something special about a cake that looks elegant but tastes like comfort food. This creamy almond ricotta cake is exactly that kind of dessert. It’s soft, creamy, and gently sweet with the warm flavor of toasted almonds.